Though you could also make this vegan parmesan cheese with cashews, almonds or pine nuts, I’m partial to walnuts for both their buttery flavor and superfood status.
They are nutrient dense (protein, fiber, calcium, potassium, magnesium, phosphorus, manganese) and contain the highest amounts of omega-3 fats of all other nuts. So generously sprinkle it over your favorite pasta dishes, pizza and salads.
A mini food processor is best to achieve the perfect texture when combining all of your ingredients, however a sharp kitchen knife will also do a pretty good job chopping some nuts, so don’t let that hold you back.
Make a double batch, it keeps well in the fridge stored in a tight lid jar.
Best Vegan Parmesan Cheese with Walnuts
- 1 cup raw walnuts (or pine nuts)
- 3 tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/3 tsp garlic powder + more to taste
- Add the walnuts (or pine nuts), nutritional yeast, sea salt and garlic powder to the bowl of a mini food processor. Buzz it a few times until a coarse texture is achieved reminiscent of grated parmesan cheese or wet sand. Taste and add more garlic powder and salt if desired. Store in a jar in the refrigerator.